RRI.CO.ID, Jakarta - Indonesia Kaya has launched its latest documentary web series, "Kuliner Indonesia Kaya," a deep dive into the gastronomic heritage of three historically significant Indonesian cities: Ternate, Palembang, and Banten. More than just a cooking show, the series explores how these regional flavors serve as a living map of Indonesia’s cultural journey, acculturation, and philosophy.

Program Director Renitasari Adrian noted that the strength of Nusantara cuisine lies in the values and knowledge passed down through generations. The series aims to act as a bridge for younger audiences to appreciate the identity hidden behind every bite.

The first episode, which premiered in late February, transports viewers to the legendary Spice Route. The spotlight is on Rimo-rimo, a traditional cooking method born from survival instincts. Using hollowed bamboo instead of metal pots, Ternate’s ancestors developed a way to cook meat, chicken, and tubers over open flames.

"This tradition is not just about food, but about a way of life and ancestral knowledge that we hope to continue to maintain," explained Kris Syamsudin, founder of Cengkeh Afo on Thursday, March 5, 2026, as quoted by Antara.

The episode also features Gohu Ikan, often called Ternate’s sashimi. This dish uses minimal processing to highlight the freshness of the sea, symbolizing the harmonious relationship between the people of Ternate and their environment.

The second episode follows the flow of the Musi River, showcasing how Palembang’s status as one of Indonesia's oldest cities shaped its palate. Pindang Ikan, a sour and spicy fish soup, represents the community's bond with the river's bounty, featuring local species like patin, gabus, and baung.

Palembang’s culinary identity is uniquely defined by its "slow food" traditions, which prioritize patience and meticulous craftsmanship. A prime example is Kue Delapan Jam, a cake that symbolizes patience by requiring a full eight hours of steaming to achieve its signature golden-brown texture and rich flavor.

Similarly, Kue Maksuba is an intricate, layered cake traditionally served at weddings and during Lebaran celebrations. Its demanding preparation process serves as a cultural metaphor for the precision, maturity, and dedication expected of Palembang women.

Scheduled for release on March 12, 2026, the third episode explores the Sultanate of Banten. It features Sate Bandeng, a boneless milkfish dish created by royal chefs to allow Sultan Maulana Hasanuddin to enjoy the fish without the hassle of bones, a gesture of respect that remains a local staple.

The episode also highlights Rabeg, a savory goat or beef stew. Legend says the dish was inspired by the Sultan’s travels to the city of Rabigh near the Red Sea during his Hajj pilgrimage, which he later adapted to local Bantenese tastes upon his return. ***